Servings: 0
Ingredients
- 2 tsp olive oil
- 1 cup or ½ an onion chopped
- 2 tbsp minced garlic
- 3 cups chicken broth
- 1-10 oz can red enchilada sauce mild
- 1 tsp vinegar
- 1 tsp chili powder
- 2 tsp garlic powder
- 1 tsp sugar
- 1/4 cup chopped cilantro plus more for garnish
- 14.5 oz can petite diced tomatoes
- 1/2 cup sweet corn
- 4 oz cream cheese
- 1 tsp cumin
- ½ tbsp dried oregano
- 1 tbsp salt
- ½ tbsp pepper
- 2 cups Monterey jack
- 1 ½ cup shredded chicken
- Tortilla strips garnish (optional)
Instructions
- On medium to high heat, add olive oil into dutch oven. Add the onion, garlic, salt, pepper, cumin, garlic powder, and chili powder.. Saute for about 5 minutes until the onion is soft and translucent.
- Add the enchilada sauce and cream cheese. Use a spatula or wooden spoon to break up cream cheese until it has fully melted.
- Add the diced tomatoes, corn, cilantro, and chicken broth. Stir until well combined and let sit on low to medium heat for 3 minutes
- Add in shredded chicken, monterey, and sugar, stir, then cook for about 10 minutes on low-medium heat, stirring occasionally. Don’t let soup come to a boil!!
- Remove from heat, then garnish with cilantro, monterey jack cheese, and tortilla strips. Enjoy!
Video
@hungrymockingbird Cold autumn days need #goodsoup. Make this the next time you have leftover chicken. #chicken #recipe #cooking #easyrecipe #yum #food #foodtiktok #asmr ♬ Happy Xmas (War Is Over) – Ultimate Mix – John Lennon & Yoko Ono
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